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Jan 23rd, 2013
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Brisket Point #13414612 01/24/20 02:14 AM
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n_fish Online Content OP
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I’m gonna smoke a couple this weekend. What’s a desired cook temp. for a 5-6 lb. point and the ideal internal temp. to pull and wrap it? I’m a rookie at briskets so I thought I’d ask the experts. I appreciate any info. provided. Thank You

Re: Brisket Point [Re: n_fish] #13414824 01/24/20 01:10 PM
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Beak47 Offline
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You might Google Aaron Franklin but Butcher paper wrap usually around 165 with a meat thermometer. Temperature needs to reach 205 according to what I have seen on Youtube. Lots of different opinions on how to do it.......


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Re: Brisket Point [Re: n_fish] #13414828 01/24/20 01:15 PM
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deucer02 Offline
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Like Beak said, check out Franklin on youtube. He will answer all of your questions. Follow his advice, and your brisket will be great!

Re: Brisket Point [Re: deucer02] #13414844 01/24/20 01:23 PM
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n_fish Online Content OP
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Thank you

Re: Brisket Point [Re: n_fish] #13414854 01/24/20 01:30 PM
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Big Hopper Offline
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Here's my secret. It may not be the absolute BEST, but it's nearly foolproof.

Throw the whole brisket on the grill away from the heat, and let it smoke with Hickory, until the charcoal burns out (overnight works, or all day). Then wrap in foil, and put in a 225 - 250 overnight
It will be tasty, and tender, and the whole house will smell delicious.

Takes awhile, but that's Brisket.

After you've got this down, you can experiment with cutting off the fatty layer and making Burnt Ends. This method may not produce much of a smoke ring, and it may actually get fall apart tender, but it works for home use.

No Temperature measurements required.


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Re: Brisket Point [Re: n_fish] #13415068 01/24/20 04:29 PM
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Jerry713 Offline
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Originally Posted by n_fish
I’m gonna smoke a couple this weekend. What’s a desired cook temp. for a 5-6 lb. point and the ideal internal temp. to pull and wrap it? I’m a rookie at briskets so I thought I’d ask the experts. I appreciate any info. provided. Thank You


OP you cook temp depends on a lot of things but primarily your smoker. I cook between 250 and 275. I do wrap with foil when I see the desired color I'm looking for. The time frame when to wrap depends on your smoker, the wood and the cook temp. I look for the bark to start to form and the brisket to get dark then I wrap. It's likely the brisket point will be close to done when you wrap. Internal temp should be used only as a gauge to let you know you're getting close. Once you are at 200 turn off your meat thermometer and just use it as a probe. When it feels like you are probing a jar of peanut butter it's done.

Tip- if you do wrap it in foil once it's done unwrap the brisket and pour off the juices in a bowl or jar AND SAVE. Put the brisket back on the smoker still in the foil with the top of the foil open for about 15 minutes. This will set the bark again after being wrapped in the foil. Then always let it rest min 1 hour preferably 2.


You get out of it what you put into it!
Re: Brisket Point [Re: n_fish] #13415141 01/24/20 05:55 PM
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96speed Offline
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Franklin's method is a slam dunk. I normally do 250º (my smoker fluctuates 240-260ish), wrap with foil @ 170º, then rest it for 1-3 hours after it reaches 203-204º. The rest length really just depends on when I'm ready to eat. At least an hour is what I go by. It has been a reliable way to cook briskets.

I've tried butcher paper wrapping but it did not come out as good as with foil. I might give Jerry's^^^ tip a whirl and drain the juice to try to crispen up the bark.


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Re: Brisket Point [Re: n_fish] #13415154 01/24/20 06:04 PM
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Bigbob_FTW Online Content
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Are you doing a whole packer or just the points?


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Re: Brisket Point [Re: Bigbob_FTW] #13416192 01/25/20 10:45 PM
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n_fish Online Content OP
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Just a brisket point

Re: Brisket Point [Re: Big Hopper] #13420552 01/29/20 10:09 PM
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OTFF Offline
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Originally Posted by Big Hopper
Here's my secret. It may not be the absolute BEST, but it's nearly foolproof.

Throw the whole brisket on the grill away from the heat, and let it smoke with Hickory, until the charcoal burns out (overnight works, or all day). Then wrap in foil, and put in a 225 - 250 overnight
It will be tasty, and tender, and the whole house will smell delicious.

Takes awhile, but that's Brisket.

After you've got this down, you can experiment with cutting off the fatty layer and making Burnt Ends. This method may not produce much of a smoke ring, and it may actually get fall apart tender, but it works for home use.

No Temperature measurements required.


This is pretty much exactly what I do. You will have no complaints or leftovers.


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Re: Brisket Point [Re: n_fish] #13420579 01/29/20 10:48 PM
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How did it turn out?


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